Striped Bass in Garlic and Lime Marinade

Ease of preparation rating: Medium.

Yield:  4-6 servings.

Ingredients:

1 whole striped bass (4 pounds or 1.8 kg), scaled and emptied

1 stalk lemongrass, chopped

½ cup (120ml) chicken stock

2 tablespoons (30ml) brown sugar

3 tablespoons (45ml) lime juice

3 tablespoons (45ml) fish sauce

6 red Thai chilies, seeded and chopped

12 sprigs cilantro, stems and leaves separately

2 shallots, chopped

4 large cloves garlic, chopped

1 teaspoon (5ml) red peppercorns

Fried shallots, for garnish

Method:

Place lemongrass, half of the lime juice, half of the chilies, cilantro stems, shallots, pink peppercorns and half of the garlic in a food processor.

Blend until you reach a thick paste.

Score both sides of the fish by cutting a few slices through the flesh using a sharp filet knife.

Rub paste all over the skin and flesh of the fish.

Cook fish in steamer for 12-15 minutes.

A home-made steamer can easily be put together using a roasting pan with water and aluminum foil as the lid.

While the fish is cooking, bring chicken stock to a simmer in a sauce pan over medium-high heat.

Pour hot chicken stock into a mixing bowl, and add brown sugar, fish sauce, remaining lime juice, remaining garlic, remaining chilies and cilantro leaves.

Mix together until sugar is dissolved and aromatics have started to soften.

Remove fish from heat once the flesh is flaky and firm.

Top fish with sauce, and garnish with fried shallots.